If you’re in charge of making breakfast for your whole household, here’s the easiest way to poach a bunch of eggs at once.
Photo by Stacy Spensley.
Whether you’re getting the family ready for the day, or you feel like whipping up Eggs Benedict for your housemates, poaching a bunch of eggs at once isn’t easy. If you have a few ramekins, however, Kelli Foster at The Kitchn suggests you put those and your slow cooker to good use and poach a whole batch of eggs at the same time:
Fill the slow cooker with six to eight cups of hot water — just enough so there’s about a half-inch of water in the bowl. Cover the cooker with the lid, set the temperature to high, and heat for 30 minutes. Meanwhile, coat the inside of the oven-safe ramekins with a thin layer of cooking spray; you’ll need a ramekin for each egg you plan to cook. Crack one egg into each prepared ramekin, and place the ramekins in the bowl of the slow cooker.
If you want runny yolks, cook them for about 15 minutes. If you want them to be a little harder, aim for 20 minutes. As Foster explains, these are technically “coddled” eggs, but the texture, flavour and appearance is basically the exact same as a poached egg.